Mama Dees Spaghetti Sauce Food

MOM'S SPAGHETTI SAUCE

Steps:

• In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

MOM'S BEST SPAGHETTI SAUCE

Steps:

• Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
• Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
• After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
• Cool, cover, and refrigerate overnight. The next day, reheat and serve.

MAMA'S SPAGHETTI SAUCE

Steps:

• In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent.
• Add the ground sirloin and Italian sausage and cook until no longer pink.
• Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste.
• Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid.
• Serve with cooked spaghetti and parmesan cheese.

MOM'S SPAGHETTI SAUCE

Steps:

• In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

MAMA DEE'S SPAGHETTI SAUCE

Steps:

• Brown sausage and ground beef in large saute pan. Sprinle with the seasoned salt and pepper. Add diced onion to meat and saute 3-4 minutes. Grate in garlic and cook another 3 minutes. Set aside.
• In large 6 quart crock pot or slow cooker vessle, empty all cans and put water and rest of seasonings into it. Save brown sugar and gravy mix for last 30 minutes of cooking. This sounds like alot of spices but the ones I use, it takes that much. If u want to use less then taste half way thru cooking and see if you need to add more.
• Add meat mixture to sauce mixture, stir well to blend. Cook on high for 1 hour until it is rapidly simmering. Turn to low and let simmer for 3-4 hours. As sauce cooks, if it appears to be getting to thick add a little more water at a time if needed. The last 30 minutes whisk in the gravy mix and brown sugar thoroughly. Let simmer 20-30 minutes longer.
• This makes enough sauce for at least 3 meals in our family. The first nite we have it over whole wheat spaghetti noodles. I always cook extra noodles so we can have our favorite, fried spaghetti, the next nite. I then freeze the rest to make lasagna at a later date.

DEES ROASTED GREEN TOMATO SPAGHETTI SAUCE

Steps:

• in dutch oven
• put a bunch of green tomatoes and garlic til is completely filled on bottom
• put in onions and shallots
• pour oil over and roast in oven at 450 degrees for 90 minutes
• mash tomatoes around
• add pesto sauce and red pepper flakes capers
• add cheese
• serve over spaghetti or freeze.

MAMA PALOMBA'S SPAGHETTI SAUCE

Steps:

• Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
• Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
• Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
• Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.